Pineapple coulis is an explosion of freshness and tropical sweetness. This light and fruity coulis goes perfectly with vanilla, coconut, or yogurt ice creams. Very simple to make, it is ideal for adding an exotic touch to your desserts.
Ingredients :
- 1 fresh pineapple (or 400 g drained canned pineapple)
- 70 g sugar (adjusted according to the sweetness of the pineapple)
- 2 tablespoons of lemon juice
- 5 tablespoons of water
Preparation :
- Prepare the pineapple
If you are using a fresh pineapple, start by peeling it, removing the hard core and cutting the flesh into pieces. If you use canned pineapple, drain it well. - Cook the pineapple
Put the pineapple pieces in a small saucepan with the sugar, lemon juice and water. Heat over medium heat for about 10 to 15 minutes, until the pineapple is very soft and starting to break down. - Mixing
Blend the pineapple with a hand blender or in a blender until you obtain a smooth puree. If you prefer a very fluid grout, you can pass it through a sieve to remove the fibers. - Let it cool
Let the coulis cool before using it on your ice cream. It will keep in the refrigerator for about a week in an airtight jar.
My Personal Tip:
This pineapple coulis is perfect on coconut ice cream or even on yogurt ice cream for a contrast between the acidity of the pineapple and the sweetness of the ice cream. I also like using it to make marbling in mango ice cream or lemon sorbet, for a guaranteed tropical effect! For a little more texture, you can add caramelized pineapple chunks on top.
There you have it, a simple and delicious homemade pineapple coulis that will bring a touch of tropical freshness to all your Ninja Creami ice creams.
